Strawberry Mini Bundt Cakes
Indulge in the delightful flavors of these Strawberry Mini Bundt Cakes! These little treats are not only delicious but also incredibly easy to make, making them perfect for any occasion from afternoon tea to a special celebration.
Why You’ll Love This Recipe?
- Bursting with fresh strawberry flavor
- Quick and simple preparation process
- Ideal for meal prepping for a sweet treat on-the-go
Ingredient Notes:
- Fresh strawberries: add a fruity and juicy element to the cakes
- Cream cheese: creates a rich and creamy icing
- Edible flowers: for a beautiful and elegant decoration
Step-By-Step Instructions:
- Cream together butter and sugar until light and fluffy.
- Beat in eggs and vanilla extract.
- Sift in flour, salt, and baking powder, then fold in pureed strawberries.
- Pour batter into mini bundt cake molds and bake until golden brown.
- Mix cream cheese, icing sugar, and milk for the icing.
- Decorate with edible flowers before serving.
Helpful Tips:
- Ensure all ingredients are at room temperature for a smooth batter.
- Use a toothpick to check for doneness when baking.
- Try swapping strawberries for other fruits like raspberries or blueberries.
Expert Tips for the Best Results:
- Use high-quality cream cheese for a rich and smooth icing.
- Dust the bundt cake molds with flour before pouring in the batter for easy removal.
Serving Suggestions:
These Strawberry Mini Bundt Cakes pair perfectly with a cup of hot tea or a glass of champagne for a special occasion.
Storage and Reheating Tips:
Store the cakes in an airtight container in the fridge for up to 3 days. To reheat, microwave for 10-15 seconds to restore their soft texture.
Frequently Asked Questions:
- Can I use frozen strawberries instead of fresh? Yes, just make sure to thaw and drain them before pureeing.
- Can I omit the cream cheese icing? Of course, the cakes are delicious on their own or with a dusting of powdered sugar.
- Can I freeze these mini bundt cakes? Yes, freeze them without icing for up to 1 month.
- How can I prevent the cakes from sticking to the molds? Grease the molds well or use non-stick spray.
Conclusion:
Don’t wait any longer to enjoy these scrumptious Strawberry Mini Bundt Cakes! Try out this recipe and share your feedback with us. Happy baking!
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Strawberry Mini Bundt Cakes
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 12 mini bundt cakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: N/A
- Diet: Vegetarian
Description
Indulge in these delightful Strawberry Mini Bundt Cakes that are bursting with fresh strawberry flavor. Topped with a creamy cream cheese icing and edible flowers, these mini cakes are perfect for any special occasion or a sweet treat.
Ingredients
Fresh Strawberry Bundt Cakes
- 115 g/1 stick butter
- 300 g/1 1/3 cups caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 285 g/2 1/4 cups plain flour
- Pinch of salt
- 2 1/2 tsp baking powder
- 3/4 cup pureed strawberries fresh or frozen
Cream Cheese Icing
-
- 200 g cream cheese at room temperature
- 1 cup icing sugar
- 2–3 tbsp milk
To Decorate
-
- Edible flowers
Instructions
- Preheat Oven: Preheat the oven to 180°C (350°F) and grease mini bundt cake pans.
- Mix Ingredients: Cream butter and sugar, then add eggs, vanilla, flour, salt, baking powder, and strawberry puree.
- Bake: Fill cake pans and bake for 20-25 minutes. Let them cool before icing.
- Prepare Icing: Mix cream cheese, icing sugar, and milk until smooth.
- Decorate: Ice the mini bundt cakes and top with edible flowers.
Notes
- You can use fresh or frozen strawberries for the puree.
- Adjust the sweetness of the icing by adding more or less sugar to suit your taste.
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
